I’ll admit something to you right here and now. I’m obsessed with pasta. I love pasta. Seriously before I embarked on this journey I ate pasta almost everyday.

I know… that explains a lot.

But there’s just one problem when you are a Recovering Carbie… you have to break up with pasta.

Sorry pasta… it’s me not you.

Of course once you give up pasta you crave it from time to time. So I’ve been on a never-ending quest to find a substitute for pasta. Sure there are low carb pastas like Dreamfields, yet those still have tons of carbs in them and there are all these rules that go along with them – like did you know your can’t reheat Dreamfields? Yep. True.

Any good low carber will tell you when you start… “Oh my! You need to try Zoodles… they are just like pasta!” Yep, I heard this a lot.

Okay let’s get the truth out right away… Zoodles or zucchini noodles will never be pasta. They are not going to fool you that you are eating pasta. I’m not here to tell you that Zoodles taste exactly like pasta.

But they will help you forget that love for pasta you have had ever since you first stepped foot in an Olive Garden. I even prefer Zoodles over pasta  now.

But we didn’t always get a long so well.

I started a few months ago trying desperately to get on the Zoodles bandwagon. I bought fancy spiralizers to get my Zoodles perfect and even found pre-packaged Zoodles in the grocery store. But no matter what I did I could never get Zoodles to taste good or help my pasta craving.

I started to think Zoodles just hated me.

Well until today… Yes it’s true… I have finally conquered Zoodles! After many many nights of failures, I have managed to fall in love with with this pasta impostor. And all it took was a simple kitchen tool:


Yep, the potato peeler is my tool of choice when making zoodles.  I hate to admit this but I wasted money on a spiralizer. When I used it to make those Pinterest worthy thin noodles they turned out to be mush on my plate. So throw it out. You don’t need any fancy equipment to make your Zoodles. Just grab your old trusty potato peeler and peel long strips. Stop when you near the seeds. You won’t like the texture of the mushy seedy strips.

They should look like this…


Pre-heat your oven to 425. Take a sheet pan and place your pile of Zoodles, strips of yellow onion and mushrooms on the pan. Sprinkle with garlic salt and pepper and drizzle with some olive oil. Make sure your veggies are well coated by moving things around.


Bake for 10 minutes or until your veggies have the color your want.

Now time for a sauce!

Take a medium saucepan and melt 1/2 stick of butter. Once melted add 1-2 tablespoons (do this per taste) of minced garlic and brown until aromatic.  My family loves garlic so I put two heaping tablespoons.  Add 1 cup of half and half. Bring to boil then turn down and simmer. Add 4 tablespoons or 1/2 package of cream cheese. Stir until melted. Add 1/2 cup of shredded Parmesan (grated works too) or more if you like. Salt and pepper to taste. Stir until melted. Let bubble for about 10 minutes to thicken.

Plate up your pasta and top with sauce. I promise you won’t miss pasta at all.


This recipe is really versatile. Use shrimp or steak for other meat options.  Add other veggies if you want as well- peppers would be delish! The Zoodles came out perfectly roasted from oven. Literally perfect.

Happy pasta day for R.C.’s!



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